Summer Peach Bavarian2017-12-07T13:09:16-04:00

Summer Peach Bavarian

Presented by Weaversville Inn


  • 10 oz. peach nectar
  • 1 pkg. unflavored gelatin
  • 8 egg yolks
  • 1/4 cup sugar
  • 1 T orange juice
  • 1 cup cold heavy cream
  • Amaretti cookies
  • Fresh raspberry sauce


Sprinkle gelatin over a 1/4 cup peach nectar, set aside for 1 minute to soften. In a medium saucepan, whisk together yolks, sugar, orange juice and remaining nectar. Cook over low heat, stirring constantly; simmer, do not boil. Remove from heat and whisk in gelatin mixture. Place over an ice bath to start the cooling process. Beat the cream until soft peaks form. Fold a third of whipped cream into yolk mixture, then fold in the remaining cream. Pour in a shallow pan and place in fridge to set for at least 4 hours.

Divide raspberry sauce among four serving plates. Remove chilled Bavarian from refrigerator. With a round biscuit-style cutter, cut 8 pieces. Place one round on the raspberry sauce. Hand-crush a few cookies and sprinkle over Bavarian. Place a second Bavarian round over cookies and top with a few more crushed cookies. Serve chilled.

(Serves 4)

As seen in the 2014 Issue

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